31results about How to "Reduce food waste" patented technology

A meal kit for preparing at least two different distinct hot meals in which the meal kit comprises an outer container, a plurality of ingredients in individual containers placed within the outer container, and a set of instructions contained on or within the outer container describing at least two different ways of combining the plurality of ingredients to form at least two distinct hot meals, wherein different non-overlapping preparation times are associated respectively with the at least two different ways of combining the plurality of ingredients to make distinct hot meals. The meal kits provide savory, and conveniently and flexibly prepared, one-stop meal kits for consumers.

Apparatus and methods for treating the upper and lower beaks of poultry by non-contact heating of the upper and lower beaks of the bird are disclosed. The upper and lower beak treatment may include delivery of energy to the upper and lower beak in amounts sufficient to retard the growth and/or result in erosion of portions of both the upper beak and the lower beak. The energy incident on the lower beak may be reflected from a lower beak energy director (e.g., a reflector) or it may be provided a separate energy source.

The device for treating food wastes is attached to a lower side of a drainage port of a kitchen sink for thereby dehydrating food wastes, grinding the same into small pieces, so that it is possible to significantly decrease the amount of food wastes. The device for treating food wastes comprises a housing which includes a feeding port formed at an upper side of the same for feeding food wastes, a drainage port formed at one side of a lower surface of the same for discharging leachate separated from the fed food wastes, and a discharge hole formed at the other side of the lower surface of the same for discharging dehydrated remnants among the food wastes; an inner casing which is installed at a certain distance from an inner wall of the housing and includes a drainage net installed at an upper side for discharging water fed together with the food wastes, a drum which is installed at a center of the same and has a plurality of wall surface blades at an inner circumferential surface, and a dehydration net installed at a lower side of the same for discharging leachate; a grinding screw which is vertically installed at an inner side of the inner casing and includes a plurality of screw blades installed at an outer circumferential portion and contacting with a wall surface blade of the drum, and the dehydration net.

The invention discloses an intelligent refrigerator online shopping system which comprises a user managing terminal, a merchant managing terminal, an online shopping platform terminal and a display touch screen on a refrigerator. The user managing terminal is mounted on the intelligent refrigerator and is connected with the display touch screen, the user managing terminal, the merchant managing terminal and the online shopping platform terminal communicate through the cloud end, a user uses the user managing terminal to enter the intelligent refrigerator online shopping system, searches for merchandises online and pays online, a merchant uses the merchant managing terminal to provide various merchandises and provides an enterprise food information database, and the online shopping platform terminal is used for managing merchants, users and payment and providing the functions of merchandise advertisement pushing, merchandise searching, client managing, merchandise evaluating and ordering and paying. The intelligent refrigerator online shopping system has the advantages that convenience is brought to shopping needed fresh merchandises online at any time for users, food materials existing in the refrigerator are displayed in time, and waste of a large amount of food is avoided.

A food cutting guide comprising a base for supporting and cutting food, said base having first and second planar surfaces, a peripheral edge, and a plurality of cutting grooves formed in at least one of the planar surfaces to facilitate and guide the movement of a food cutting utensil in cutting the food, and at least one centering guide disposed inwardly from said peripheral edge on at least the planar surfaces having said cutting grooves; wherein said at least one centering guide facilitates the placement of the food in the center of the cutting surface; and wherein said plurality of cutting grooves are equally spaced to facilitate cutting equal size slices of food.

The invention provides fattening feed for house-feeding sheep and a preparation method thereof, and relates to feeds. The feed is prepared from the following raw materials: biscuit dregs, soybean hulls, DDGS, molasses, urea, rapeseed dregs, peanut meal, fresh corn stalks, dried peanut vines and additive. The preparation method comprises the following steps: adding water into the peanut stalk sections and corn stalk sections, grafting bacillus natto, drying and cooling after anaerobic digestion to obtain a fermented mixture A; adding water into ground rapeseed dregs and peanut meal, grafting aspergillus niger and bacillus natto to obtain a fermented mixture B; grafting saccharomyces cerevisiae into ground biscuit dregs, flattening and fermenting to obtain a fermented mixture C; mixing the fermented mixture A, the fermented mixture B, the fermented mixture C, ground soybean hull and ground DDGS, adding additive and urea, and mixing once again; and finally adding molasses for mixing to prepare the fattening feed for house-feeding sheep. The feed has high bioavailability, comprehensive nutrition and excellent fattening effect.

The inventive warmer apparatus comprises a holding unit, enclosed on four sides, but open at the top to allow restaurants and kitchen operators easy access to food held in it. Food in the apparatus is exposed to radiant heat generated by a heated bottom surface and to hot convection air. Part of the convection air is used to create an air curtain to improve heat loss characteristics and protect from the environment. The apparatus uses a combination of radiant heat, convection air and a warm air curtain to keep food products hot and crisp. The air curtain provides additional food protection. The warmer apparatus conditions food to attain a noncooking biologically safe temperature and to retain its freshly cooked texture and internal moisture for at least twenty minutes. This allows restaurants to serve such food items longer to its customers, allowing more efficient batch cooking and significantly reducing food waste.

A valve assembly for use on a food storage container including an opening formed in the lid member, at least one air hole formed adjacent thereto, a valve member extending through the lid opening having a portion thereof extending over the at least one air hole when the valve member is in its closed position, the valve member being movable to an open position wherein the portion of the valve member extending over the at least one air hole is at least partially uncovered from the at least one air hole when a vacuum is generated within the storage container, and a vacuum release button engageable with the valve member and movable from a first position wherein the valve member remains in its closed position to a second position wherein the valve member is moved to its open position for releasing the vacuum generated within the storage container.

The present invention provides an agitator that uniformly mixes contents in an agitation vessel through rotation. The agitator includes a rotating shaft, a plurality of connecting members, a plurality of agitating blades, and an auxiliary agitating blade. One end of the rotating shaft is connected to a driving unit. Each of the connecting members has a predetermined length, and one ends of the connecting members are fixed to the rotating shaft at different positions in a longitudinal direction of the rotating shaft. The plurality of agitating blades arc fixed to the other ends of the plurality of connecting members, respectively, so as to be inclined downward. The auxiliary agitating blade has the shape of a strip curved at a predetermined angle. One end of the auxiliary agitating blade is fixed to the rotating shaft or the connecting member, and the other end thereof is disposed inside the agitating blade near a lower side of one of the agitating blades with a predetermined distance therebetween.

A marking device is disclosed. In at least one embodiment, a marking device having a refillable, washable marking composition for use on food containers, and the like, that is food-safe and non-toxic includes: a housing, elongated and generally cylindrical in form and having a hollow interior channel; a marking composition disposed within the hollow interior channel of the housing, the marking composition consisting of a natural wax; a fatty acid; and a toner; and a marker tip removably coupled to the housing to receive the marking composition within the housing as it is extended outwardly for use.

The invention discloses a kitchen knife convenient to use. The kitchen knife convenient to use comprises a knife body and a baffle. The baffle is composed of two surfaces perpendicular to each other, the cross section of the baffle is L-shaped, one surface of the baffle is perpendicular to the plane where the knife body is located, and a magnetic attaching piece is arranged on the other surface of the baffle. The magnetic attaching piece is attached to the upper portion of the knife body through magnetism, and the connection portion of the two surfaces of the baffle is attached to the back of the knife. The kitchen knife convenient to use solves the problem that when cut food is collected and placed in a vessel through an existing kitchen knife, the food scatters easily.

A method of utilizing a food, cutting guide that has a base having a circular first and circular second planar surface. The guide has a plurality of grooves formed in at least one of the planar surfaces and at least one centering guide formed on the at least one of the planar surfaces to facilitate cutting equal size slices and/or sections of food. A wider angled guide groove is formed at the end of each of the plurality of grooves. At least one centering groove/mark is concentric about an intersection of the plurality of grooves to center a pizza or food item. The cutting guide comprises at least one handle. A guide material comprises food safe and/or NSF approved plastic, wood and plastic composites, bamboo, wood, ash, hickory, oak, walnut, maple, purple heartwood, chestnut, cherry; plastic, porcelain, metal, stone, wood composite materials, glass, porcelain, bamboo, and food safe materials.

A roller grill cover having: an elongated body that extends over the length of the grill rollers and which includes a pair of arms for engaging the top of the sides of the roller grill to provide stability for the cover; a front flange is angled downwardly from the front end of the body to limit a consumer's view of the rollers (and their contents) underneath and behind the flange. The body may include a rear flange that extends upwardly to provide access to the rollers behind the front flange for product placement and removal. The front flange may include a mirror finish or other reflective materials to allow the food items on the front rollers to be reflected off of the flange to give the visual appearance that there are more food items then actually shown.

Information for selecting a food menu item based on an ingredient is provided to a user. In a user terminal device such as a smartphone, when a category is selected on an initial screen, the screen shifts to a large category screen. When “TORI-NIKU (CHICKEN)” is selected, the screen shifts to a sub-category screen. Alternatively, when “AIUEO (JAPANESE ALPHABET)” is selected on the initial screen and “TO” is selected on a character palette screen, a screen including ingredients having names each beginning with “TO” is displayed and, when “TORI-NIKU” is selected, the screen shifts to the sub-category screen. When “SASAMI (CHICKEN FILLET)” is selected on the sub-category screen, the screen shifts to a second ingredient selection screen. Under and on the right side of “SASAMI”, “SALAD HOURENSO (SPINACH)”, “ZA-SAI (PICKLED MUSTARD STEM)”, “NEGI (GREEN ONION)”, “PIMAN (GREEN PEPPER)”, and the like each as only one ingredient or a matching ingredient are displayed.

The invention relates to a food material purchasing management method and system, and relates to the technical field of purchasing management. The method comprise the following steps: obtaining a total food material use amount in a preset period; according to the preset period and the total food material use amount, generating a daily average food material use amount; receiving a customer demand time period, wherein the customer demand time period comprises a demand start date and a demand end date; based on the demand start date and the demand end date, generating the number of days required by a customer; according to the number of days required by the customer and the daily average food material use amount, generating a first-level estimated purchase quantity, and displaying the first-level estimated purchase quantity. The food material purchasing management method and system have the effects of facilitating food material purchase management and reducing food material waste.